Natural News

Natto, a fermented soybean dish typically served for breakfast in Japan, can inhibit the ability of SARS-CoV-2 — the virus that causes COVID-19 — to infect healthy cells, according to a study by Japanese researchers.

Published Tuesday, July 13, in the journal Biochemical and Biophysical Research Communications, the study showed that unheated natto extract degraded the receptor-binding domain (RBD), a key region of the spike protein that studs the outer surface of SARS-CoV-2.


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